Poached Eggs

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For detailed instructions on how to prepare the perfect poached eggs, please click HERE

Poached eggs take well to any number of accompaniments. try serving them on a bed of grated mild cheddar or Monterrey Jack cheese or creamed spinach, in a pool of salsa, on a thick slice of tomato topped with a slice of Bermuda onion, on a potato pancake, or simply with plain buttered toast.

Ingredients:

Salt

2 tablespoons distilled white vinegar

4 large eggs, each cracked into a small handled cup

Ground black pepper

Directions:

Fill an 8 to 10 inch nonstick skillet nearly to the rim with water, add 1 teaspoon salt and the vinegar, and bring the mixture to a boil over high heat.

Lower the lip of each cup just into the water at once; tip the eggs into the boiling water, cover, and remove the skillet from the heat. Poach until the yolks are medium-firm, exactly 4 minutes. For firmer yolks (or for extra-large or jumbo eggs), poach 4 1/2 minutes; for looser yolks (or for medium eggs), poach 3 minutes.

With a slotted spoon, carefully lift and drain each egg over the skillet. Season to taste with salt and pepper and serve immediately.